Study of enzyme performance improvement in dishwashing detergents using enzymes and various ingredients

As of 2024, the penetration rate of automatic dishwashers in Japan is 35%, and this rate is expected to grow in the future. On the other hand, from the perspective of sustainability, there is an increasing demand for “water saving” and “energy saving”. More specifically, there is a trend towards lower temperatures and shorter washing times. Therefore, automatic dishwasher detergents need to maintain the same detergency as before, even under these harsh conditions.

Many consumers find it difficult to remove complex stains composed of starch, protein, and lipids during dishwashing. These complex stains contain a high percentage of starch, which gelatinizes and sticks to the dishes, making them difficult to remove. To effectively remove these complex stains, a combination of surfactants and enzymes is useful, especially amylase, which is effective for removing high starch content stains.

In this study, we report the evaluation of the washing behavior of starch in relation to α-amylase and various ingredients including surfactants contained in dishwashing detergents under different washing conditions.